Tene Stephano Tambo, Adebo Oluwafemi Ayodeji, Ndinteh Derek Tantoh, Olusegun Obilana Anthony, Foffe Hermann Arantes Kohole, Kenfack Justine Odelonne, Kamdem Michael Hermann Kengne, Klang Julie Mathilde, Womeni Hilaire Macaire
Research Unit of Biochemistry of Medicinal Plants, Food Sciences and Nutrition, Department of Biochemistry, Faculty of Science, University of Dschang, Dschang, Cameroon.
Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg Doornfontein Campus, Johannesburg, Gauteng, South Africa.
Front Nutr. 2023 Aug 7;10:1163915. doi: 10.3389/fnut.2023.1163915. eCollection 2023.
The utilization of sprouted meals in beer production and enhancing the physicochemical properties of supplementary foods is widespread in Africa. This work aimed to determine the influence of soaking, germination, maturation and variety conditions on the physicochemical properties, proteolytic activity, free amino nitrogen (FAN) and soluble protein contents of and maize varieties.
To achieve this, the central composite design (CCD) was used for the optimization of five parameters, namely soaking time (18-42 h), plant salt concentration (0.5-1.2%), soaking temperature (25-41°C), sprouting time (80-195 h) and ripening time (17.50-42 h), and following dependent variables were investigated: proteolytic activity, FAN content and soluble protein. Optimal samples flours obtained were then subsequently subjected to physicochemical and functional analysis.
The analysis of results showed that the linear, interactive and quadratic effects of the factors significantly (<0.05) affected the proteolytic activity, FAN and soluble protein contents of both varieties. The direction of each factor's variation and its effects were not similar in the two varieties. The optimal malting conditions were 7.31 h soaking with 1.678% vegetable salt at a temperature of 34.65°C followed by sprouting for 245.59 h and maturation for 0.765 h for the variety. For the variety, it requires 1.608 h of soaking with 1.678% vegetable salt at a temperature of 51.93°C followed by 273.94 h and 58.73 h for sprouting and ripening time respectively. The meals of produces using these optimal conditions showed a significantly (<0.05) higher proteolytic activity, FAN and soluble protein content. The amylolytic activity was more pronounced in the variety, as was the content of essential amino acids. The above optimal conditions reduced the content of anti-nutrients (phytates, saponins, oxalates, condensed and hydrolysable tannins), improved the availability of minerals (Ca and Mg), reduced the pH, mass density, water retention capacity and swelling rate.
As a result, the optimal flours of these two maize varieties could be applied in the formulation of supplementary foods, bakery products and beer by industrialists.
在非洲，发芽谷物用于啤酒生产以及改善辅助食品的物理化学性质的做法很普遍。本研究旨在确定浸泡、发芽、成熟和品种条件对两种玉米品种的物理化学性质、蛋白水解活性、游离氨基酸氮（FAN）和可溶性蛋白含量的影响。
为此，采用中心复合设计（CCD）对浸泡时间（18 - 42小时）、植物盐浓度（0.5 - 1.2%）、浸泡温度（25 - 41°C）、发芽时间（80 - 195小时）和成熟时间（17.50 - 42小时）这五个参数进行优化，并研究以下因变量：蛋白水解活性、FAN含量和可溶性蛋白。然后对获得的最佳样品面粉进行物理化学和功能分析。
结果分析表明，各因素的线性、交互和二次效应均显著（<0.05）影响两个品种的蛋白水解活性、FAN和可溶性蛋白含量。两个品种中各因素变化的方向及其影响并不相似。对于第一个品种，最佳制麦芽条件为在34.65°C下用1.678%植物盐浸泡7.31小时，随后发芽245.59小时，成熟0.765小时。对于第二个品种，需要在51.93°C下用1.678%植物盐浸泡1.608小时，随后发芽273.94小时，成熟58.73小时。使用这些最佳条件生产的第一个品种的谷物显示出显著（<0.05）更高的蛋白水解活性、FAN和可溶性蛋白含量。第二个品种的淀粉水解活性更显著，必需氨基酸含量也是如此。上述最佳条件降低了抗营养物质（植酸盐、皂苷、草酸盐、缩合单宁和可水解单宁）的含量，提高了矿物质（钙和镁）的利用率，降低了pH值、质量密度、保水能力和膨胀率。
因此，这两个玉米品种的最佳面粉可被实业家应用于辅助食品、烘焙产品和啤酒的配方中。
